Leeks in Oil and Vinegar Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Leeks served cold with a vinaigrette sauce, well flavoured with mustard and herbs, make an excellent first course.


  • 8 small leeks
  • salt
  • bay leaf
  • 2 hard-boiled eggs


    Remove the outer damaged leaves from the leeks. Trim away the base and cut away the green tops leaving about 10 cm (4 in) of the stem of the leek. Slice through to the centre lengthways, open carefully and wash well under running cold water to remove all earth and grit. Tie in bundles of four, place together in a saucepan and cover with boiling water. Add a seasoning of salt and the bay leaf. Bring back up to the boil, then lower the heat to just simmering. Cover with a lid and cook very gently for 20 minutes until the leeks are quite tender. Take care not to cook too quickly, otherwise the leeks will break up. Lift from the water and allow to cool.

    When cold arrange in a serving dish and prepare the dressing. Place a seasoning of salt and freshly milled pepper into a mixing basin. Add the sugar, vinegar and mustard. Stir to blend then add the oil and mix well. Taste the dressing for sharpness – add a little more vinegar if required. Add the chopped parsley or chervil and spoon over the leeks. Marinate until ready to serve. Then garnish with the sliced hard-boiled eggs.